How To Prepare Lobster Claws With Gary Jones - Great British Chefs

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When buying a lobster ideally choose a live one to ensure it is as fresh as can be. To humanely kill a lobster you will need to drive a knife quickly and smoothly between the eyes, splitting the head in half. This will instantly kill the it. For more information about killing shellfish humanely, visit RSPCA.org.uk.

Removing the meat form the claw takes a little effort but it's worth it as the meat is sweeter and more tender than the tail meat. Cracking the claws can also be done with a lobster cracker but try not to crush the claw completely as this will damage the chances of the claw meat coming out whole.

1Place the lobster on a chopping board. Take a large, sharp knife and place the point on to the head, blade facing towards the eyes2Twist off the claws and the tail from the main body, add to a sealable bag and partially cook in a water bath or large saucepan at 50°C for 20–25 minutes3When cooked and cool enough to handle, gently bend the lower pincer backwards from the shell. The cartilage should pop out4Stand the main part of the claw on its edge on the board. Crack the shell with your knife, then turn over and repeat5The shell should come off with a twist of the knife, leaving you with the intact claw6The claws are ready for cooking

Tip

Don't discard the shells from the claws as these can be used to make a shellfish stock.

Serving suggestions

Have a go practicing this technique for Shaun Hill's Lobster with chickpea and coriander sauce or Andrew Mackenzie's stunning Squid ink risotto.

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